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    • #586713
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      Mussels in Thai Basil-Coconut Sauce

      1 lb fresh mussels
      1 thumb-size piece ginger, grated
      2 shallots, chopped finely
      3 cloves garlic, minced
      Optional: 1/2 red chili, finely sliced
      1/3 cup white wine
      Garnish: 1/2 cup fresh basil and coriander leaves, chopped

      For the Basil-Coconut Sauce:
      1 cup coconut milk
      1/2 tsp ground coriander
      1/4 cup fresh coriander, leaves and stems
      1/2 to 1 cup fresh basil leaves
      1 tbs fish sauce
      1 tsp shrimp paste or a tsp more fish sauce
      1 tbs lime juice
      1 tbs soy sauce

      Rinse mussels under cold water. Set in refrigerator until ready to use.

      Place all ‘Basil-Coconut Sauce’ ingredients in a food processor. Process well. Taste test for salt, adding more fish sauce if not salty enough. If too salty for your taste, add a little more lime juice. Add more chili for a spicier sauce. Set aside.

      Heat a large frying pan or wok over high heat. Add 1 to 2 tbs oil and swirl around, then add the ginger, shallots or onion, garlic, and chili (if using). Stir-fry 2 min.

      Add white wine and mussels, stirring gently. Bring to a boil.

      Reduce heat to simmer (medium-low) and cover with lid to steam 3 min.

      Take off lid and stir gently. If most of the mussels have opened, they are ready to eat. Discard the ones that haven’t opened.

      Reduce heat to low. Remove lid and add the basil-coconut sauce. Stir gently. As soon as the sauce is warm, this dish is ready (30 seconds to 1 minute).

      To serve, slide mussels and sauce onto a serving platter, mounding them into a pile. Sprinkle with chopped basil and fresh coriander. If desired, serve with a fresh French loaf, or garlic toast to soak up the juices.

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